Top crispy shredded potatoes with spinach pie filling for a satisfying easy weeknight dinner that's a mashup of a traditional Swiss rösti (potato pancake) and a Greek spanakopita. Buying preshredded frozen potatoes makes this healthy dinner recipe (or breakfast, lunch or brunch!) extra-easy to prepare. Source: EatingWell Magazine, September 2019

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add potatoes and press gently into a single layer. Cook, undisturbed, until crispy on one side, about 12 minutes. Remove to a clean plate and flip. Add 1 tablespoon oil to the pan and transfer the potatoes back to the pan, uncooked-side down. Cook, undisturbed, until crispy on the other side, 10 to 12 minutes more. Sprinkle with salt.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

  • Serve the spinach mixture on the potato rösti.

Nutrition Facts

295 calories; 16 g total fat; 5.1 g saturated fat; 22 mg cholesterol; 440 mg sodium. 90 mg potassium; 28.3 g carbohydrates; 4.9 g fiber; 1 g sugar; 9 g protein; 5284 IU vitamin a iu; 24 mg vitamin c; 13 mcg folate; 234 mg calcium; 3 mg iron; 65 mg magnesium;